Southern Collard Greens
Leafy collard greens take a long, slow simmer in a ham hock bath, with flakes of hot pepper tossed in for kicks. Some folks like to shred the ham hock meat into the greens before serving up in bowls.
Place the water and the ham hock in a large pot with a tight-fitting lid.
Bring to a boil.
Lower the heat to very low and simmer covered for 30 minutes.
Add the collards and the hot pepper flakes the pot.
Simmer covered for about 2 hours stirring occasionally.
Add the vegetable oil and simmer covered for 30 minutes.